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Tis the season! For this month’s recipe redux, we were tasked with posting a New Year’s recipe, using “lucky” ingredients that will, hopefully, bring fortune in 2014. There are several classics that may come to mind when ringing in the new year: black eyed peas (resembling coin$), round fruits (resembling coins), corn (resembling gold), pork (“rooted into the ground”), collard greens (resembling money), fish (scales resembling coins), noodles (long life), and cakes (resembling coming full circle). I took this opportunity to unite two of the aforementioned items in one dish: my Lemon Ricotta Cornmeal Cake. What I like about this is its versatility. It can be enjoyed in the morning or afternoon (during that bewitching time between lunch and dinner) with a coffee or cappuccino. This is how I like it best, with a simple lemon glaze. Of course, it could be fancified with a grape (another lucky food!) sauce for an after-dinner dessert. While the Rosemary is optional, I think its festive piney scent compliments the lemon beautifully. Cheers to a happy, healthy 2014 for all!

Lemon Ricotta Cornmeal Cake with Lemon Glaze (serves 8)

Cake:

Butter or oil for the pan

1 cup full fat ricotta

1/3 cup olive oil

3/4 cup sugar

1/2 teaspoon freshly grated lemon zest

1 Tablespoon fresh rosemary

2 large eggs

1 cup all purpose flour

1/2 cup yellow cornmeal

1.5 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Lemon Glaze:

2 Tablespoons freshly squeezed lemon juice

1 cup confectioner’s sugar

Preheat the oven to 350 degrees and butter or spray an 8 inch spring form pan. Place the pan on a cookie sheet. In a bowl, whisk together ricotta, olive oil, sugar, lemon zest and rosemary to make smooth paste. Beat in eggs one at a time and combine well. Sift the salt, baking powder, baking soda and flour right over the wet ingredients and mix with a spoon until just combined (do not overmix!). Pour the batter into prepared pan and bake for 30-40 minutes, until a toothpick, inserted into the center, comes out clean. While the cake is baking, mix together the lemon juice and slowly whisk in the confectioner’s sugar. Let cake cool in pan for 10 minutes and then loosen the sides of the pan and let cake cool completely on a wire rack. When cake is still slightly warm, drizzle glaze over the top.